LEMON-DIJON POTATO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the potatoes in a medium saucepan. Cover them with cold water and add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender but still hold their shape, about 12 minutes.
- Meanwhile, combine the lemon juice, mustard, shallot, honey and 1/2 teaspoon salt in a blender. Blend until smooth. With the blender running, slowly drizzle in the oil.
- When the potatoes are cooked, drain in a colander and tap out any excess water so the potatoes are as dry as possible. Transfer the warm potatoes to a large bowl. Add the diced celery, vinaigrette, 1/4 teaspoon salt and 1/4 teaspoon pepper and toss to combine. Garnish with the celery leaves and lemon zest. Serve warm or at room temperature.
HEALTHY LEMON DILL POTATO SALAD (NO MAYO)
This Healthy Lemon Dill Potato Salad is dressed in a zesty vinaigrette so fresh that you'll never miss the traditional mayo based potato salad! It's best served warm so that the potatoes soak up all that good dressing and goes best with sides like wings, ribs and all the barbecue foods.
Provided by Richa
Categories Salads
Time 30m
Number Of Ingredients 11
Steps:
- Cut the potatoes in half leaving the skin on, and place them in a pot. Add enough water to submerge them completely. Add 1 teaspoon salt and bring to a boil. Cover and simmer for 15-20 minutes or until fork tender. Drain the water and place the potatoes in a large bowl.
- While the potatoes are cooking, make the dressing and keep it ready. Add all the ingredients for the dressing in a bowl and whisk till combined.
- Add dill and spring onions to the bowl with the potatoes and pour the dressing over the potatoes while they are still warm. Toss well and let this salad sit for at least 10 minutes before serving to let the potatoes soak up the liquid.
Nutrition Facts : Calories 156 kcal, Sugar 1 g, Sodium 645 mg, Fat 9 g, SaturatedFat 1 g, Carbohydrate 17 g, Fiber 3 g, Protein 2 g, ServingSize 1 serving
DILL ROASTED POTATOES WITH LEMON (SO EASY!)
My husband isn't a potato fan and even he couldn't get enough of these crispy dill roasted potatoes with lemon. He said they tasted butter-soaked (spoiler: they're not!).
Provided by Rachel Gurk
Categories Sides & Vegetables
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- On a rimmed baking sheet, toss potatoes with olive oil, salt, pepper, and dill.
- Roast for 15 minutes, stir, and continue to roast for 10 additional minutes, or until potatoes are crispy on the outside and fork tender on the inside (see note).
- Squeeze lemon half over potatoes and garnish with additional dill. Serve immediately.
Nutrition Facts : ServingSize 1 cup, Calories 163 kcal, Carbohydrate 30 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Sodium 301 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 3.4 g
JAMIE OLIVER'S POTATO SALAD WITH LEMON AND DILL RECIPE
Create the famous potato dill salad by Jamie Oliver with a tasty dressing made of simple ingredients. Enjoy this refreshing tangy dish!
Provided by Recipes.net Team
Categories Salad
Time 20m
Yield 1
Number Of Ingredients 12
Steps:
- Boil the potatoes in salted water until they just fall off a knife. Do not overcook. When potatoes are ready, drain and allow to cool down briefly.
- Prepare the dressing. Combine all the ingredients for the dressing.
- Season to taste with salt and pepper. Adjust accordingly
- Slice the potatoes in half and fold the dressing into the potatoes until fully incorporated. Adjust seasonings again if necessary.
- Drizzle olive oil around the salad and sprinkle bacon bits on top. Serve.
Nutrition Facts : Calories 320.00kcal, Carbohydrate 44.00g, Cholesterol 34.00mg, Fat 14.00g, Fiber 6.00g, Protein 7.00g, SaturatedFat 6.00g, ServingSize 1.00 people, Sodium 122.00mg, Sugar 4.00g, UnsaturatedFat 4.00g
CREAMY POTATO SALAD WITH DILL, LEMON & RADISHES
I generally only like one type of potato salad, but I tried this one once because it sounded interesting and I was thrilled with the result. It tastes incredibly light and refreshing and the radish adds a nice bite to it. It's my most requested potato salad recipe. From Fine Cooking magazine.
Provided by P48422
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place the potatoes in a saucepan with a large pinch of kosher salt, cover with water by an inch or two, bring to a boil.
- Reduce heat to medium, partially cover, and cook until the potatoes are tender, about 20 minutes.
- (Test for doneness by spearing the potato with a thin metal skewer. It should penetrate easily into the center of the potato and then slide right out. If the skewer lifts the potato out of the water, cook the potatoes a little longer.) Drain the potatoes and let them cool.
- When the potatoes are at room temperature, cut them into 3/4-inch chunks and put them in a mixing bowl.
- Add the celery, radishes, scallions and dill and fold to distribute; set aside.
- In a small bowl whisk the cream until frothy but not stiffened.
- Whisk in the mayonnaise and mustard, then add the lemon juice, zest, 1/2 teaspoon of salt and the pepper.
- Pour the dressing over the salad and fold with a rubber spatula.
- Taste and adjust seasoning.
- Serve, or cover and chill for up to a day.
Nutrition Facts : Calories 266.3, Fat 13, SaturatedFat 3.5, Cholesterol 18.7, Sodium 894.5, Carbohydrate 34.1, Fiber 5.3, Sugar 4.6, Protein 6.3
POTATO SALAD WITH LEMON-DILL VINAIGRETTE
I adapted this marvelous recipe from a Lorna Sass cookbook. It's delicious warm, so if you're in a hurry you can serve it right away.
Provided by appleydapply
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
- Add the celery and onion to the potatoes.
- Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
- Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
- If desired, add more salt, pepper, or lemon juice to taste.
- Serve warm or at room temperature.
LEMON-DILL POTATO SALAD
Steps:
- Place your baby new potatoes in a large saucepan filled with cold salted water and cook on medium heat until tender for about 20 minutes. While the potatoes are cooking, Place a colander over the boiling water and blanch the green peas for about 45 seconds.
- Drain potatoes, transfer to large bowl and set aside to cool for a bit. Once potatoes are cooled slightly add the red onion, dill, chives, mayonnaise and peas. Drizzle with lemon juice and toss gently to coat. Season with salt and pepper, to taste.
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- Add the potatoes to a pot and cover with water until submerged by 1 inch. Bring to a boil over high heat and cook until fork-tender, about 10 minutes.
- Meanwhile, in a small bowl, whisk together the olive oil, lemon juice, dijon, dill, salt, garlic and nutritional yeast until combined.
- Drain the potatoes, then add to your serving dish and toss with the dressing. Serve immediately, warm, or chill in the fridge a few hours or overnight until ready to serve. Sprinkle with fresh cracked black pepper just before serving.
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- Scrub the potatoes and add to a large saucepan with a pinch of salt. Cover with COLD water and bring to the boil without a lid. Once the water is boiling, simmer for 15 minutes until the potatoes are fork tender.
- If using frozen peas and broad beans, add these to the pot with the potatoes for the last 2 minutes of cooking.
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4/5 (1)Total Time 1 hrServings 6-8Calories 122 per serving
- Rinse and scrub potatoes; cut into bite-size pieces. Put potatoes in a large pot, cover with cold water, and bring to a boil. Add 1 tbsp. salt, adjust heat to maintain a slow boil, and cook potatoes until tender to the bite, about 8 minutes.
- Drain potatoes and put in a large bowl. Toss with 3 tbsp. lemon juice and let sit until cooled to room temperature, 20 to 30 minutes.
- Put cream in a medium bowl and beat until soft peaks form. Beat in white pepper, remaining 1 tsp. salt, and remaining 1 tsp. lemon juice. Stir in chives and dill. Gently toss cooled potatoes with dressing. Serve immediately.
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- In a food processor or blender, blend the egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil and process until the mixture thickens. Add the pepper and salt and pulse once or twice to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using (best if used within 24 hours). This makes 1 cup mayonnaise.
- Bring a large pot of salted water to a boil. Add the diced potatoes and bring to a simmer (it should not come to a rapid boil) and cook until the potatoes are slightly tender, about 6 to 8 minutes. Drain the potatoes, put them on a sheet pan and place the pan in the refrigerator to dry.
- Mix together the mayonnaise, creme fraiche, celery, mustard, lemon juice, chopped pepper and dill. Fold in the potatoes and season to taste with the salt and white pepper.
LEMON DILL POTATO SALAD RECIPE - VEGAN AND MAYO-FREE ...
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- Scrub the skins of the potatoes clean (I like to keep the skin on but if you prefer you can peel them). Dice the potatoes evenly and place in a saucepan of salted water and bring to a boil. Cook until fork tender (the exact timing will depend on the size of the dice).
- While the potatoes are cooking place the lemon juice, oil, garlic, salt and pepper in a bowl and whisk to combine.
- When the potatoes are cooked drain the water and place in the bowl with the dressing and toss well to combine. Leave to cool.
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- Step 1: In a large pot, settle 3 pounds of potatoes. Cover with cold, salted water by 1 inch. Bring to a rolling boil, turn down to a low boil, and cook until potatoes are easily pierced with a skewer, about 10 minutes. Drain.
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